Smoked Venison Recipe (a whole hind quarter)

by Jason Sherrill 19. October 2008 13:12

Last weekend, I smoked an 18 lb venison hind quarter for my friend, Larry. I tried a small chunk after smoking it and thought it was quite tasty. I then froze it and gave the remaining 17.5 lbs to Larry. Today Larry told me that he whacked it in half and served it at a card party. Not only did Larry say that it was scrumptious, but one of his guests said, "That is the best venison I've ever had!" So, for anyone else who might want to try it, here's what I did.

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Ingredients

  • Venison hind quarter, 12 to 20 lbs, trimmed, but with some fat left on
  • 16 oz package of uncooked bacon
  • 2 tsp of ground black pepper
  • 1/2 tsp of Chipotle chili powder
  • 2 Tbsp of ground sea salt
  • 1/2 tsp of ground white pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp Hungarian paprika
  • 1/2 teaspoon of Morton Tender Quick (optional)
  • 2 Tbsp brown sugar

Mix all of the rub ingredients above together in a small bowl or a shaker. Sprinkle all over the top of the venison and then, using your hands, rub it firmly into the surface of the meat.

Now lay strips of bacon across the entire top surface of the venison. Make sure each bacon slice overlaps the previous one slightly. Since venison is so lean, this will help to keep the moisture in the venison, add a little flavor and keep the outer skin of the venison from becoming too tough. Use wooden toothpicks to hold the bacon in place.

Now let the venison sit on the counter for about an hour to reach room temperature.

Load 3 to 4 oz of hickory wood into your smoker's wood box. Smoke it to the following schedule

  1. 150 degrees - 1 hour
  2. 160 degrees - 1 hour
  3. 170 degrees - 1 hour
  4. 180 degrees - 4 hours
  5. 200 - until the internal core reaches 165 degrees

I use a Cookshack Amerique electric smoker with the temp probe set to put the smoker into hold mode when it reaches 165 degrees. I smoked this piece of venison for 30 hours. It was juicy and tender inside, but nicely smoke-sealed on the outside.

Hint: I use the Maverick RediChek Remote Wireless Smoker Thermometer to keep an eye on my smoker and food temperature while sitting inside the house.

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Tags:

Cooking | Recipes

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